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An NYC favorite, the famous Chopped Cheese Sandwich is a beefy, flavor packed, and oh so cheesy sandwich that always hits the spot. The beauty of this American staple sandwich is the simplicity of it. It’s got all of the right elements that make a sandwich classic, delicious, and timeless!
Chopped Cheese Sandwich
A buttery, slightly toasted slice of bread is always the best way to start a sandwich. In a world full of healthy wraps and low-carb bread, sometimes you just need to slather a tablespoon (or two) onto a piece of bread and toast it ’til it’s golden and crispy. Then, top that bread off with some cheesy beef and onions, fresh lettuce, and juicy tomatoes. This is an indulgence that never fails to satisfy!
I’m not a city girl myself, but I am a fan of swinging into bodegas for a quick bite when I do get to visit NYC. That’s the best place to find a quick, cheap, and delicious sandwich that is straight from the griddle and made with that certain New York City flair. Seeing as I can’t stroll around Brooklyn at my leisure, I like to bring the magic of bodega sandwiches into my own kitchen from time to time.
Famous chopped cheese sandwiches are great for either lunch or dinner, and are a certified family favorite meal in my house! While you might have to sacrifice the tomatoes and/or lettuce for a picky eater’s plate, the cheesy, flavor-packed beef and sauteed onions will still be gobbled up by any and everyone at the dinner table. Serve this cheesy sandwich with potato chips so you can enjoy it the way real New Yorkers do!
Ingredients
- Ground Beef – I use an 80/20 ground beef instead of an extra lean ground beef. The extra fat adds flavor to this simple sandwich recipe.
- Onion – Sweet onions, or vidalia onions, get perfectly caramelized because of the extra sugars in the onion. They’re my preferred onion but a yellow onion would be a good substitute.
- Worcestershire Sauce – For an extra punch of meaty flavor, Worcestershire sauce is always the way to go. You can substitute with soy sauce, coconut aminos or fish sauce to mimic the umami notes.
- Seasoning – Keep it simple with kosher salt, black pepper, garlic powder and onion powder. A traditional chopped cheese usually just has salt and pepper but I wanted to pump it up with extra goodness. You can even be bold and add a sprinkle of adobo seasoning.
- Cheese – Sharp American cheese slices are classic and my personal favorite. You can also use cheddar cheese, provolone cheese or your favorite cheese mixture.
- Butter – Extra fat is never a bad idea and I love to add salted butter. Olive oil is a good substitute.
- Rolls – A long roll or sub roll is perfect for this sandwich. Similar to the hoagie rolls we use for a Philly cheesesteak or hoagie.
For the full ingredient list and instructions, see the recipe card below.
How to Make a Chopped Cheese Sandwich
Quick, easy, beefy, and cheesy. Yes, please!
- Melt the butter. Melt 1 tablespoon of butter in a large cast iron skillet over medium high heat.
- Toast the bread. Open the rolls and place in the skillet inside side down. Cook until golden brown and lightly toasted. Remove from the pan and set aside.
- Cook the onion. Melt the remaining butter in the pan and stir in the diced onion. Cook until slightly softened.
- Form the patties. Form the hamburger meat into four loose burger patties of equal side.
- Season the patties. Move the sautéed onions to the side and add the beef patties to the skillet. Season the top of each Pattie with the salt, garlic and pepper.
- Sear the patties. Cook the patties until a deep brown seared crust has formed over medium heat and then flip the patties over. Continue to cook for an additional 2-3 minutes until seared.
- Cook the beef. Using a spatula or wooden spoon, break the burger patties up and begin mixing the onions into the chopped meat. Continue cooking until no longer pink.
- Assemble, and enjoy! Divide the burger mixture into four equal portions and top with two slices of American cheese each. Turn the heat off and let the cheese melt. Transfer each portion to the toasted bread. Top with tomato slices and iceberg lettuce.
This sandwich is fantastic to make for tailgates especially if you have a flat top griddle like a Blackstone. It’s simple to throw together with pre-formed hamburger patties so much of the work is already done.
Tips for the Best Chopped Cheese Sandwich
- For even more flavor, consider sprinkling some of my favorite Homemade Hamburger Seasoning onto the patties!
- Make sure you don’t skip the searing step! Browning the patties for this chop cheese recipe is a great way to add a little extra flavor before you break them apart and cook the ground meat.
- You really could use any cheese you’d like in this recipe, but real chopped cheese sandwiches are made with sharp American cheese.
- Beef is the most traditional ground meat to use in a chopped cheese sandwich, but you could make it better fit your diet with ground turkey, ground chicken, or even a plant based substitute.
- Top your sandwich with shredded lettuce, pickled jalapeños or fried bell peppers.
How to Store Leftovers
Transfer any leftover chopped beef to an airtight container and store in the refrigerator for 3-4 days.
Reheat in a large skillet over medium heat and then assemble the sandwich.
Enjoy more of my most favorite beef sandwich recipes!
- Hot Roast Beef Sandwich
- The Very Best Patty Melt
- Crock Pot Italian Beef Sandwich
- Easy Slow Cooker French Dip Sandwich
- The Very BEST Philly Cheesesteak Recipe
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Chopped Cheese Sandwich Recipe
Equipment
- skillet
Ingredients
- 2 1/2 tablespoons butter
- 4 club rolls or small hoagie rolls
- 1 cup diced onion
- 1/2 pounds lean ground beef
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon ground pepper
- 8 slices sharp American cheese
- Sliced tomato
- Chopped iceberg lettuce
Instructions
- Melt 1 tablespoon butter in a large skillet over medium high heat.
- Open the rolls and place in the skillet inside side down. Cook until golden and lightly toasted.
- Remove from the pan and set aside.
- Melt the remaining butter in the pan and stir in the onion. Cook until slightly softened.
- Form the ground beef into four loose burger patties of equal side.
- Move the onions to the side of the pan and add the beef patties to the skillet. Season the top of each Pattie with the salt, garlic and pepper.
- Cook the patties until a deep brown seared crust has formed and then flip the patties over. Continue to cook for an additional 2-3 minutes until seared.
- Using a spatula, break the burger patties up and begin mixing the onions into the beef. Continue cooking until no longer pink.
- Divide the burger mixture into four equal portions and top with two slices of cheese each.
- Turn the heat off and allow the cheese to melt.
- Transfer each portion to a roll. Top with tomato and lettuce.
- Serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is there only 1/2 pound of ground beef for 4 sandwiches? I was thinking it might be a typo.
Hi Carol, it’s definitely a typo. It should be 1 pound but sometimes I double it depending on how hungry we are.
You have Worcestershire sauce as part of the ingredients. But you do not indicate where to use it. I’m thinking you add it to the ground beef before making the Pattie’s ♀️
Yes, add it to the ground beef. I’ll fix the recipe. Thanks for letting me know!